Curried Chicken With Apples and Dried Cherries
Published March 29, 1994
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
8 ounces skinless, boneless chicken breast
2 teaspoons olive oil
8 ounces whole onion or 7 ounces ready-cut onion (1 ⅔ cups)
4 ounces peeled carrots or 4 ounces sliced carrots
1 clove garlic
12 ounces apples
1 teaspoon cumin
½ teaspoon turmeric
½ teaspoon ground ginger
½ teaspoon ground coriander
3 tablespoons dried cherries
½ cup no-salt-added chicken stock
1 tablespoon white-wine vinegar
2 tablespoons low-fat sour cream
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
58 grams carbs; 89 milligrams cholesterol; 443 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 9 grams fiber; 341 milligrams sodium; 31 grams protein; 36 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash, dry and cut chicken into one-inch cubes.
- Step 2
Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
- Step 3
Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften.
- Step 4
Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute.
- Step 5
Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
- Step 6
Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
- Step 7
When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.
Private Notes
Comments
Spectacular dish, the cherries make this yum yum...